Kedgeree with Fish and Spices (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 litre chicken stock, low-sodium
02 - 500g smoked haddock or cod, skin-on
03 - 2 1/4 cups long grain rice, uncooked
04 - 75g unsalted butter
05 - 15 curry leaves (optional)
06 - 6 green cardamom pods, lightly crushed
07 - 1 brown onion, diced
08 - 2 garlic cloves, finely minced
09 - 2 tsp curry powder, mild or spicy
10 - 1/2 tsp turmeric powder
11 - 1 cup frozen peas, thawed
12 - 1/2 cup coriander leaves, roughly chopped
13 - 3 hard boiled eggs, halved or quartered

# Instructions:

01 - Bring chicken stock to a boil in a large saucepan. Add fish and adjust heat so the stock is barely rippling. Poach gently for 8 minutes or until the fish flakes apart. Remove fish onto a large plate.
02 - When cool enough to handle, discard skin by scraping gently with a butter knife. Flake fish into large pieces, checking for any bones.
03 - Measure out 1/2 cup of the poaching liquid and set aside for later use.
04 - Add rice to the remaining poaching liquid in the pan. Bring to a simmer over high heat. Cover with a lid, reduce heat to low, and cook for 13 minutes.
05 - Remove saucepan from heat, keeping the lid on, and let rest for 10 minutes. Fluff rice with a rubber spatula.
06 - Melt butter in a large non-stick skillet over medium-high heat. Add cardamom pods and curry leaves, stirring for 30 seconds. Add onions and garlic, sauté for 5 minutes until browned.
07 - Lower heat to medium. Stir in curry powder, turmeric, and add the cooked rice. Toss until rice is evenly coated and yellow. Pour over reserved poaching stock and mix well to moisten the rice.
08 - Check rice for seasoning. Add salt if necessary, depending on the saltiness of the stock used.
09 - Gently stir in peas and most of the coriander, reserving some for garnish. Fold in the flaked fish, keeping some chunks intact.
10 - Serve rice on a large platter or individual plates. Top with boiled egg halves and garnish with remaining coriander.

# Notes:

01 - Curry leaves are optional, but they add authentic flavor if available.
02 - The poaching liquid infuses a rich seafood base flavor into the rice.

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